Garnish:
Float dehydrated lemon slice wheel & dust with freshly grated cinnamon
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Rémy Martin V.S.O.P. cognac |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Pineapple sugar syrup |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 drop | Difford's Daiquiri Bitters |
Review:
Pineapple shines in this cognac-influenced Daiquiri. Best when made with an aged Jamaican blended rum to impart a touch of funk.
History:
Adapted from a recipe in William Schmidt's 1892 The Flowing Bowl: What and When to Drink.
The Gem.
William Schmidt, 1891/2
A mixing-glass,
The juice of a lime,
A little pineapple syrup,
A spoonful of sugar; dissolve well;
½ drink of Santa Cruz rum,
½ drink of brandy.
Mix this well, fill your glass with ice, and mix again; strain into a fine glass; place a slice of lemon on top and grate a little cinnamon upon it.
Nutrition:
202 calories
Alcohol content:
- 1.3 standard drinks
- 18.11% alc./vol. (36.22° proof)
- 17.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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